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Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary heritage. Down the centuries, the diverse culinary heritage developed as part of everyday life and the festive calendar in close correlation to whatever nature provided and to the standard of living.

In 2006 Slovenia adopted the Gastronomic Strategy of Slovenia, which includes a culinary pyramid with 24 gastronomic regions and over 360 distinct dishes with a local character. Posavje with Bizeljsko represents one of the gastronomic regions of Slovenia. The National Gastronomic Strategy lists the following dishes and wines for the Posavje Region: pofaláča, bizeljski ajdov kolač (Bizeljsko buckwheat cake), koruzna prga (corn cake), pleteno srce (plaited-dough heart), bizeljska mlinčevka (Bizeljsko flat cake tart) and white and red wine Bizeljčan. These dishes and wines represent the foundation of the distinct culinary identity of the Posavje and Bizeljsko Region.

The aim of this chapter is to define the culinary heritage of the Posavje Region and identify its special and characteristic taste. A mix of methods including qualitative research, field research, expert groups and workshops was applied to identify dishes, recipes and ingredients in everyday and festive cuisine as well as cuisine related to different jobs and tasks. A gastronomic pyramid of the Posavje Region was developed and culinary workshops were conducted to introduce regional gastronomy to tourism. Challenges identified in the project exposed the need for the establishment of local supply chains, good cooperation among stakeholders in tourism, quality assurance, branding and other issues related to local tourism and gastronomic development.

The first part of this article dealing with Degrees of Vacuum, Pump Design, Use of Cold Traps, etc., appeared in our October issue.

Christmas is the most consumed event of the year, always full of traditions, namely family ones, which are very significant. In this way, it is intended to find out the importance of traditions at Christmas time and analyze their implications for family businesses.

The study is quantitative in nature, based on a questionnaire survey carried out with 551 Portuguese individuals, over 18 years of age, where different issues related to Christmas traditions and family are addressed.

The results demonstrate that the Christmas traditions scale is made up of four factors: family traditions on Christmas Eve, aspects related to the Christmas spirit, changes in Christmas traditions with the COVID-19 pandemic and traditions of participating in events with family at Christmas. Cod and octopus dishes are the most popular dishes on Christmas Eve. In relation to sweets/desserts, king cake, rabanadas, vermicelli, children's bread and sponge cake are the most common on Christmas Eve.

The study helps to understand Portuguese Christmas traditions, providing knowledge that allows defining strategies for family businesses, improving the experience and relationship with consumers at a special time of year. It is hoped that the trends in Christmas traditions in this study will contribute to unveiling the Christmas spirit, also serve as a marketing image and create curiosity and motivation on the part of other cultures to visit Portugal during this festive season, in order to experience Christmas traditions.

The purpose of this paper is to understand the ritual, roles and symbolic meanings of family grilling consumption experiences in northeast Mexico.

This study adopted a phenomenological approach and conducted 73 in-depth interviews and in situ observations during family grilling experiences.

Based on an examination of the phases, symbolic meanings, and ritual elements of grilling events in Mexico, the results of this study identify a third type of family food consumption ritual, the escape ritual, which has different characteristics than routine and festive family food consumption rituals.

The findings indicate the emergence of a more sophisticated family grilling experience that uses new accessories and products. Companies could align their marketing strategies for grilling products and segment their communication messages based on the roles of participants and the symbolic meanings identified in this study.

This research studies an experience in light of both ritual and escapism literature.

Family dinner on Lunar New Year's Eve is the most important and most ritualized feast for families in China. It is the time for the entire family to reunite. Families gather together to reflect their past and talk about the future. Through the lens of consumer culture theories, this study explores how Chinese consumers construct family identity.

Based on constant comparative analysis of primary data including in-depth interviews and participant observation, and secondary data including historical archives, cultural tracing, documentary reports and essays, the authors deconstruct the consumption rituals of family dinner on Chinese Lunar New Year's Eve. The authors focus on four aspects, including participants, place, time and related activities, and analyze Chinese consumers' ritual experiences.

The authors’ findings show how young consumers construct and strengthen individual self-identity, relational identity and family identity in various ways through consumption and ritual practices during Chinese Lunar New Year celebration.

The study of family dinner on Lunar New Year's Eve helps the authors understand contemporary consumer culture in three aspects. First, it helps the authors understand the relationship between consumption and culture. Second, the study shows the changes and continuities of consumption rituals. Third, the research highlights the experience of “home” among contemporary Chinese consumers.

The purpose of this paper is to discuss the need to establish linkages between tourism, intangible cultural heritage and creativity in Egypt and also diversifying tourism through creativity; and to analyze and explain the impact of intangible cultural heritage on tourism experience in Egypt and the opportunities to generate added value from integrating tourism and creativity. It also suggests some practical steps for developing intangible cultural heritage-based tourism models in Egypt.

The paper proposes a conceptual framework for integrating intangible cultural heritage with tourism in Egypt and its impact on tourism experience. To apply this framework, a case study was conducted focused on the tourism experience derived from intangible cultural heritage in Alexandria. The authors collected primary data by directly observing and experiencing tourism in Egypt, providing valuable firsthand experiential data. These observations offered insights into the practical aspects of intangible cultural heritage-based tourism in Egypt. In addition, secondary data sources such as academic research papers, reports and publications related to tourism and intangible cultural heritage experiences were utilized to support and complement the primary data.

Findings suggest the need for a different approach in intangible heritage based tourism promotion and consumption, an approach that may differ from the conventional and typical considerations in cultural tourism planning and management. In addition, findings emphasized that tourism-based intangible heritage in Egypt can be a constructive platform and sustainable tool to promote the country’s rich culture and traditions while providing employment opportunities for the local population.

This study provides an exploratory overview of integrating intangible heritage with tourism in Egypt, through exploring Egypt’s intangible heritage and proposing a framework of its inclusion, in order to create an intangible cultural heritage tourism experience. However, the proposed framework and packages should be analyzed and examined on the ground through the heritage, administrative, social and tourist aspects of the destination, to assess the viability of the study.

The practical implications of this study should be addressed to the decision makers working on management action plans in tourist destinations in Egypt, such as site mangers as well as tour operators. It could contribute to adopting a new approach in developing and implementing a mutually beneficial partnership between intangible heritage and tourism in Egypt.

It is the first study that presents practical steps to develop new models for linking intangible heritage to tourism in Egypt.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.